Spring Vegetable Potato Salad

One of my favorite things to look forward to in the warmer months is potato salad! There’s something about it that bring me back to my moms house, standing there with a fork eating it right out of the container. What’s great about potato salad is you can make it so many different ways. Warm, cold, with a mayo base, with a vinegar base, different veggies, chopped eggs – the possibilities are endless! This time I decided to fancy it up with my fresh CSA veggies and some creme fraiche. It was DELICIOUS. And as suspected, I ate most of it standing in my kitchen before actually putting it in the fridge.

10 fingerling potatoes, cut into 1/2 inch rounds
1 cup green peas
1 kohlrabi, chopped into matchsticks
2 scallions, greens chopped and bulbs kept whole to roast
1/2 cup creme fraiche (or more to taste)
2 tablespoons fresh lemon juice
Salt and pepper, to taste
Olive oil

Preheat oven to 350 degrees. Place the cut potatoes and whole scallion bulbs on a baking sheet with olive oil, salt and pepper. Bake for about 30 minutes or until cooked through and golden brown. Remove and let cool.

In a food processor, mix together the creme fraiche, lemon juice, and roasted scallions, then salt and pepper to taste. In a large bowl, toss together the potatoes, kohlrabi, peas, chopped scallions, and creme fraiche mixture. Add a little more salt and pepper as needed. Enjoy!

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